Advantage Good Agricultural Practices Producer Checklist

The Advantage Good Agricultural Practices is a voluntary program that covers food safety practices at the farm. It offers a whole farm approach covering all aspects of crop and livestock production.

The Producer Checklist is a risk assessment tool. Use this tool to verify that you have implemented the recommended practices in the Advantage Good Agricultural Practices Manual, or use it to see what gaps may be present in your operation.

This is not an official audit checklist, however this can be used to prepare you in the event of an audit. It can also be used to demonstrate to customers or buyers that you are following good agricultural practices on your operation.

It is recommended that you have a copy of the Advantage Good Agricultural Practices Manual and that you have completed the "What Applies to My Farm" activity in the manual before filling out this checklist.

How to use the Advantage Producer Checklist

The Advantage Producer Checklist follows the same naming structure for good agricultural practices as found in the Advantage Good Agricultural Practices Manual. The practices are identified by corresponding number and title as found in the manual.

To complete this checklist:

Fill out the "Farm Profile" section.
Complete the "What Applies to My Farm" chart in the Advantage Good Agricultural Practices Manual (refer to "Identifying Your Risks" on page 3 in the manual).
For each practice that you have checked on the "What Applies to My Farm" chart, complete the corresponding section in this checklist.
Complete the "Training" sections to the right for each practice where you have trained your workers and have a completed Worker Training Record for that training.
When you have finished the checklist, sign and date the bottom of the "Farm Profile".

Farm Profile

Describe the properties that this assessment covers
Owner(s):
Person(s) Responsible for Food Safety:
Business Address:
Business Phone No.:
Business Fax No.:
Business E-mail:
Products produced

Assessment completed by:

Date:

Producer Checklist

General Farm

Section 1: Worker Policies

1.1 Worker Practices: Implement good worker practices to reduce the risk of worker-borne contamination

Key requirements	Yes	No	N/A	Comment
Written worker practices have been developed
There are designated areas for smoking and eating and storing personal property, including worker lunches
There are assigned personnel to ensure that all staff are following good worker practices

1.2 Hand Washing: Make sure workers use effective hand washing practices to reduce the risk of worker-borne contamination

Key requirements	Yes	No	N/A	Comment
Effective good hand washing practices have been developed
Adequate hand washing facilities are provided and properly maintained
Appropriate signage are used to remind workers to wash hands frequently
Hand sanitizers and wipes are available if workers can not access water
Gloves used are clean and intact
There are designated personnel to ensure that all workers are following effective hand washing practices

1.3 Clothing and Footwear: Make sure all workers wear suitable clothing and footwear

Key requirements	Yes	No	N/A	Comment
All workers are aware of the Clothing and Footwear policy and wear suitable clothing and footwear when entering the farm, field , barn or packinghouse
There are designated storage areas for workers' personal effects that are separated from food handling areas and toilet facilities
Areas where designated clothing and footwear are needed are clearly marked
Designated clothing and footwear for specific tasks are clearly marked and used
Facilities and materials are provided to clean footwear for workers where appropriate
There are designated personnel to ensure that all workers are following clothing and footwear practices

1.4 Injuries and Illness: Make sure workers with open cuts or wounds or displaying symptoms of illness do not enter any food production or handling areas without taking appropriate measures to prevent contamination

Key requirements	Yes	No	N/A	Comment
Written practices for handling workers' illness or injuries have been developed
There is a first aid certified person available during production times for paid workers
First aid kits are stocked and accessible

Training

Workers have been trained on:	Yes	No	N/A	Comment
1.1 Worker Practices
1.2 Hand washing
1.3 Clothing and Footwear
1.4 Injuries and Illness
Record kept: Worker Training Record (Form #10)

Section 2: Farm Buildings and Access

2.1 Facility Maintenance: Make sure the construction and condition of buildings, yards, internal structures and fittings are in good condition, are appropriate for the activities intended, and allow for cleaning and proper maintenance

Key requirements	Yes	No	N/A	Comment
Buildings, structures and yards are in good condition and well maintained to prevent hazards from occurring
Repairs are done in a manner that does not pose a food safety risk
Wall surfaces, partitions and floors are non-toxic to food products, smooth and non-absorbent for easy cleaning
Floors are constructed to allow adequate draining and cleaning
Ventilation systems are working properly
Shatterproof light bulbs or protective light bulb shields are used to protect areas containing food and packaging materials
Regular visual inspections of building and yards are performed
Backup systems (e.g. power generator) are in place
Record kept: Monthly Inspection Record (Form #2A)

2.2 Drainage and Sewage Systems: Make sure facilities and yards have drainage and liquid waste disposal systems designed and maintained to prevent any risk of contamination

Key requirements	Yes	No	N/A	Comment
Safeguards are used to protect outdoor facilities and yard from flooding
Facilities are properly designed with considerations of location, winter freezing, capacity and easy drainage
Anti-backflow devices are installed to prevent drainage backups
Liquid waste disposal and drainage systems are properly maintained
A contingency plan is in place for dealing with floods and backups

2.3 Toilet and Hand Washing Facilities: Make sure workers, visitors and customers have easy access to clean, well-stocked, properly functioning toilet and hand washing facilities

Key requirements	Yes	No	N/A	Comment
A sufficient number of toilets and hand washing facilities are provided
Toilet and hand washing facilities are readily accessible
Toilet and hand washing facilities are properly located, designed, constructed, maintained, ventilated, cleaned and sanitized so as not to pose a risk of contamination from spills or backups
Toilet and hand washing facilities are adequately stocked with supplies such as soap, toilet paper and dry paper towels
Trash from toilets are collected in durable and cleanable containers and disposed of regularly
A contingency plan is in place for dealing with possible spills from portable toilets or backups
Record kept: Toilet and Hand Washing Facilities Cleaning Record (Form #2B)

2.4 Farm Building Pest Management: Control pests within farm buildings

Key requirements	Yes	No	N/A	Comment
Pest management practices are established for monitoring pest activity, effectiveness, products used and disposal
Pest assessment has been performed
Pest prevention and habitat management control practices are in place
Pest control devices and products are kept away from food packaging and handling areas
Chemical pest control products are registered for use in Canada and used properly according to the product labels' instruction
Pests and used pest products are disposed of in a way that prevents further contamination
Record kept : Farm Building Pest Management Record (Form #2C)

2.5 Access: Control or manage access to or within the farm to reduce contamination

Key requirements	Yes	No	N/A	Comment
Visitor access practices have been are established
Restricted access areas for visitors are clearly marked and/or locked
Livestock and wild life access to water and feed sources has be limited where necessary
Water troughs and feed bunkers are drained and cleaned regularly
There is no leftover and/or spilled feed in storage areas
Measures are implemented to reduce the spread of disease in livestock and poultry
Record kept: Visitor Log (Form #2D)

Training

Workers have been trained on:	Yes	No	N/A	Comment
2.1 Facility Maintenance
2.2 Drainage and Sewage Systems
2.3 Toilet and Hand Washing Facilities
2.4 Farm Building Pest Management
2.5 Access
Records kept: Worker Training Record (Form #10)

Section 3: Equipment

3.1 Equipment Maintenance and Calibration: To protect the safety of food, livestock and poultry, equipment maintenance and calibration practices must be performed at the required frequency and according to the equipment manufacturer's specifications

Key requirements	Yes	No	N/A	Comment
Production equipment critical to food safety are identified and listed on a maintenance and calibration schedule
Equipment are maintained and calibrated according to the manufacturers' instructions
Only food-grade approved lubricants, paints and oils are used on equipment that comes into direct contact with food products
Visual inspection of equipment for potential problems is conducted regularly
Damaged equipment, crates and containers are labeled or segregated and not used
Records kept: Equipment Maintenance and Calibration Record (Form #3)

3.2 Equipment Design, Construction and Installation: Design, construct and install equipment in a manner that facilitates the safe production of food

Key requirements	Yes	No	N/A	Comment
Equipment is suitable to the intended use
Equipment is designed and installed for easy cleaning, sanitizing, service and maintenance
Materials used for equipment construction are appropriate for food safety
Food contact surfaces are smooth and made from non-absorbent materials

Training

Workers have been trained on:	Yes	No	N/A	Comment
3.1 Equipment Maintenance and Calibration
3.2 Equipment Design, Construction and Installation
Records kept: Worker Training Record (Form #10)

Section 4: Water

4.1 Water Quality: Reduce food safety hazards associated with contaminated water by ensuring water quality is suitable for its intended use

Key requirements	Yes	No	N/A	Comment
My main water source has been identified as:
Well
Pond/lake/surface
River
Municipal
Water is tested and monitored for quality at an established proper frequency:
At least once a year
More than once a year
Water quality meets the quality standards for its intended use
Water sources are protected from potential contamination
Records Kept: Lab water quality test results

4.2 Water Treatment: To protect the safety of food, livestock or poultry, treat water as required to maintain its quality or use an alternative source

Key requirements	Yes	No	N/A	Comment
Written water treatment practices have been developed
Water is re-tested after treatment to ensure it meets quality standard for its intended use
Record kept: Lab water quality test results and Water Treatment Record (Form #4)

Section 4 Training

Workers have been trained on:	Yes	No	N/A	Comment
4.1 Water Quality
4.2 Water Treatment
Records kept: Worker Training Record (Form #10)

Section 5: Cleaning and Sanitizing

5.1 Cleaning and Sanitizing: Properly clean and sanitize facility, equipment, vehicles, washrooms, and food contact surfaces where necessary to protect food from contamination

Key requirements	Yes	No	N/A	Comment
What needs to be cleaned and sanitized is identified and listed on a schedule
Written cleaning and sanitizing practices have been developed
Proper cleaning and sanitizing products are used according to product label directions
Cleaning and sanitizing practices are evaluated on an on-going basis for its effectiveness
Records kept: Cleaning and Sanitizing Record (Form #5)

Section 5 Training

Workers have been trained on:	Yes	No	N/A	Comment
5.1 Cleaning and Sanitizing
Records kept: Worker Training Record (Form #10)

Section 6: Farm Inputs

6.1 Receiving Inputs: Receive inputs as ordered, assess them for evidence of food safety hazards (e.g. damage, pest infestation, tampering). Where necessary, make sure they are authorized for an intended commodity use in Canada

Key requirements	Yes	No	N/A	Comment
A site map of farm is provided to suppliers for correct input delivery
Receiving practices have been developed
Pesticides/animal health products and feed purchased are approved for intended commodity use in Canada
Records kept: Receipts, invoices, bills of lading and/or packing slips and product inserts An up-to-date chemical inventory list (optional)

6.2 General Storage: Store products under appropriate conditions to prevent perishing, spoilage and contamination

Key requirements	Yes	No	N/A	Comment
Storage facilities are in good condition and clean
Storage practices have been established
Products and packaging materials are properly stored, covered and/or protected to avoid contamination from pests, chemicals and other foreign materials
Storage temperature and humidity are monitored and appropriate for the products being stored
Manure/compost, fruit and vegetable culls stored do not contaminate produce or packaging materials
Record kept: Temperature Monitoring Records (Form #9B)

6.3 Storage of Potentially Hazardous Products: Store all potentially hazardous products in a designated and secure location, according to label, package or Material Safety Data Sheet (MSDS) instruction and separately from non-chemical products.

Key requirements	Yes	No	N/A	Comment
Practices for properly storing potentially hazardous products have been developed and followed
All potentially hazardous products are stored in a designated, secure and dry location
The storage location is separated from anywhere that food, seed or fertilizers are handled, packed, or stored and away from water source or areas prone to flooding
A farm map is developed and each storage location is recorded
All potentially hazardous products are stored according to manufacturers' label, package or MSDS instructions and with their label intact and the integrity of the container maintained
Storage containers are checked regularly for signs of deterioration, leaking, expiry dates and accuracy of labels
An emergency plan is in place for dealing with spills, fire and poisonings
Herbicides are stored away from other pesticides to avoid contamination
Pesticides are stored separately from treated seeds to prevent cross contamination
Warning signs are posted on all doors to the pesticide storage area
Animal health products and medicated feed are stored properly and according to label instructions
Records kept: Product labels, package inserts, or Material Safety Data Sheets (MSDS)

6.4 Storage and Disposal of Farm Wastes: Store and dispose of farm wastes properly

Key requirements	Yes	No	N/A	Comment
Practices for properly storing and disposing of general farm wastes, medical wastes and used pesticide containers are established
Adequate and proper waste storage areas and/or containers are clearly designated on the farm
Farm waste storage containers and areas are well kept and maintained, with farm waste removed from the premises on a regular basis
Medical waste containers are clearly marked and disposed of in accordance with municipal by-laws
Empty, properly rinsed pesticide containers and unwanted pesticides are stored in a designated area labeled for disposal in accordance to municipal by-laws
Deadstock is removed, stored and/or disposed of in accordance to provincial regulations

Section 6 Training

Workers have been trained on:	Yes	No	N/A	Comment
6.1 Receiving Inputs
6.2 General Storage
6.3 Storage of Potentially Hazardous Products
6.4 Storage and Disposal of Farm Wastes
Records kept: Worker Training Record (Form #10)

Section 7: Shipping

7.1 Traceability and Recall: Identify and record all products and inputs throughout the production process so that they can be traced backward to the original supplier and forward to the next step in the supply chain as part of a full-chain traceability system

Key requirements	Yes	No	N/A	Comment
A premise identification number has been assigned for the operation
A record keeping system for tracking inputs coming onto the farm, recording production information and for products shipped is developed
All inputs incoming materials received on the farm are identified and can be traced backwards to the original supplier and forward through production to point of sale at the farm gate
All inputs, food, livestock and poultry are identified or labeled with information that accurately represents the product
Identification of food, livestock and poultry leaving the farm are linked to the premises identification
Commodity approved identification systems for livestock and poultry are used
A written product recall system is in place and relevant information required for making or responding to a recall is readily available
Records kept: Complete identification records for livestock and poultry
Production records with information required by this program for:
Cleaning and sanitizing activities
Farm building pest management
Animal health product use
Pesticide and nutrient use
Harvesting
Livestock and poultry arriving at and leaving the farm
Shipping documentation and records
Written product recall system or information required for a recall

7.2 Sorting and Packaging: Sort and package food to minimize damage and contamination. Make sure packaging used for food products is made of materials that will protect the safety and quality of the products

Key requirements	Yes	No	N/A	Comment
Food is sorted to remove foreign material and rotten or damaged product
Food is sorted on clean surfaces
Packaging materials used are appropriate for the intended use and are clean, sanitary and free from any contamination
Food sold to direct markets are packaged in new materials only with an appropriate label
Only clean, sanitized and durable packaging materials are reused
Containers used for chemicals or treated seed/feed are not used to package food

7.3 Transport Vehicles: Transport products in clean and well-maintained equipment that provides suitable conditions

Key requirements	Yes	No	N/A	Comment
Transport vehicles are suitable for the food or livestock being transported
Transport vehicles are constructed of non-absorbent, non-toxic, smooth, corrosion-resistant materials
Transport vehicles are cleaned and sanitized between loads
Transport vehicles are inspected/examined prior to loading to ensure that they are clean, well maintained and in good repair
Record kept: Cleaning and Sanitizing Record (Form #5) and Trucking affidavit or truck examination documentation

7.4 Loading and Unloading: Load and unload food, livestock/poultry and inputs in a manner that prevents damage, spoilage and contamination from occurring

Key requirements	Yes	No	N/A	Comment
Good practices for assembling, loading and unloading of food and inputs are developed
Livestock and poultry are loaded and unloaded in a manner that minimize fecal contamination and pathogen shedding
Downer/non-ambulatory animals are not loaded
Proper drug withdrawal times are followed before loading and shipping for slaughter
Next owner is notified prior to shipping if an animal caries a broken needle

Section 7 Training

Workers have been trained on:	Yes	No	N/A	Comment
7.1 Traceability and Recall
7.2 Sorting and Packaging
7.3 Transport Vehicles
7.4 Loading and Unloading
Records kept: Worker Training Record (Form #10)

Section 2: Crops

8.1 Soil and Environment Evaluation: Do not carry out production in fields or orchards where condition may lead to an unacceptable hazard, unless the site is managed to minimize the risk

Key requirements	Yes	No	N/A	Comment
Land was assessed for potential flooding
Land use history indicates that there is no or a low risk of produce contamination
Potential biological and chemical contamination from adjacent lands was assessed
Potential cross-contamination of produce from manure storage sites on the operation was assessed
Human and animal access to production area is restricted
Potential risks are re-evaluated on an on-going bases

8.2 Pesticide Use: Make sure pesticides are used properly and , if required, applied by someone who holds a valid Grower Pesticide Safety Course certificate or licence

Key requirements	Yes	No	N/A	Comment
Pesticides used are registered for use in Canada
Pesticides are applied appropriately and according to label directions
The person responsible for pesticide application is certified or is supervised by a certified applicator
Pesticides are applied under the right environmental conditions to reduce the possibility of spray drift, run-off or leaching
Application equipment is maintained and calibrated according to the manufacturer's recommended procedures
Pre-harvest interval and the pre-grazing interval requirements on the product label are followed
Record kept: Pesticide Use Record (Form #8A)

8.3 Nutrient Use: Apply all nutrients in a way that will not pose a hazard to food

Key requirements	Yes	No	N/A	Comment
Only fertilizers and soil additives that comply with the legal limits for heavy metal are used
Nutrient application method or growing practice is developed to prevent the nutrient source from coming into direct contact with the edible part of the crop
Compost used were appropriately treated
Non-Agricultural Source Materials (NASM) are applied according to provincial regulations
Record kept: Nutrient Application Record (Form #8B) and Organic Material Treatment Record (Form #8C)

8.4 Harvest Tools and Containers: Clean, disinfect where necessary, and maintain harvest tools and containers at intervals that limit contamination of harvested produce

Key requirements	Yes	No	N/A	Comment
Harvest containers, tools, crates and pallets used are kept clean, free of contamination and in good repair
Harvest containers are never used for storage of waste, chemicals or other dangerous materials
Packing boxes and bins are kept off the ground using dummy pallets or tarps

Section 8 Training

Workers have been trained on:	Yes	No	N/A	Comment
8.1 Soil and Environment Evaluation
8.2 Pesticide Use
8.3 Nutrient Use
8.4 Harvest Tools and Containers
Records kept: Worker Training Record (Form #10)

Section 3: Livestock and Poultry

9.1 Animal Health Product Use: Use animal health products properly to avoid excessive residues and broken needle

Key requirements	Yes	No	N/A	Comment
Written practices for animal health product use have been developed
Animal health products used are registered for use in Canada
Animal health products are administered according to the label or veterinarian's written instruction
Drug withdrawal time is followed before animals and animal products are harvested for human consumption
Medical equipment is used properly to avoid broken needles and ensure effective product delivery
Appropriate sequencing or flushing practices are adopted between uses when mixing medicated feed on-farm to avoid cross contamination
Water medicators and medicated feed mixing equipment are operated and maintained according to manufacturers' direction
Record kept:
Written Practices for animal health product use
All veterinary prescriptions and product inserts
Animal Health Product Use Record (Form #9A)
Records of on-farm mixing medicated feeds

9.2 Bedding Use: Maintain bedding to create an environment that does not promote contamination of livestock and poultry by biological agents

Key requirements	Yes	No	N/A	Comment
Measures are taken to keep the housing area dry
Mouldy bedding materials are not used
Sawdust or shavings derived from treated wood are not used

9.3 Milking Practices: Carry out proper sanitation before, during and after milking. Identify treated animals and milk them separately

Key requirements	Yes	No	N/A	Comment
Milking equipment are properly cleaned and sanitized
Only potable water is used for cleaning and milking equipment and systems
Up-to-date wash chart is posted in the milking house
Pre-rinse water is not re-circulated through milking system
Bulk tank is thoroughly cleaned after all milk has been transferred
Written practices for milking animals have been developed
Recently treated animals are identified and milked separately
Signs of clinical mastitis are checked before milking and animals with abnormal milk are milked separately from the rest of animals
Bulk tank is regularly monitored to ensure that milk temperatures are in the correct ranges
Record kept:
Temperature Monitoring Record (Form #9B)
Wash Chart
Written practices for milking animals

9.4 Egg Handling: Collect and store eggs properly to prevent contamination from occurring

Key requirements	Yes	No	N/A	Comment
Eggs are collected daily at a minimum and in clean trays
Eggs that are cracked, dirty and not fit for human consumption are disposed appropriately
Eggs are sorted on clean surfaces and refrigeratored shortly after collection
Eggs are properly cleaned and graded
Egg storage temperatures are monitored to ensure they are in acceptable ranges
Record kept: Temperature Monitoring Record (Form #9B)

Section 9 Training

Workers have been trained on:	Yes	No	N/A	Comment
9.1 Animal Health Product Use
9.2 Bedding Use
9.3 Milking Practices
9.4 Egg Handling
Records kept: Worker Training Record (Form #10)

For more information:
Toll Free: 1-877-424-1300
E-mail: advantage@ontario.ca

Author:	OMAFRA Staff
Creation Date:	15 March 2009
Last Reviewed:	15 June 2011

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